Like apples, to which they are related, pears come in thousands of varieties, of which only a…

icing sugar, for dusting

Method

Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.

Heat oven to 180C/fan 160C/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.

In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.

Ads by Google

Comments, questions and tips

Second time I have made this - I love it. Superb desert for GF friends.
I used raspberries this time like a previous poster - good tip, it is much better IMO.
I upped the ingredients to 100g of everything not 85g given the hazelnuts and chocolate came in 100g packs and I used 22cm cake tin which was the perfect size.

lizleicester

22nd Jan, 2017

3.8

Definitely more of a pudding than a cake but delicious nonetheless. The roasted hazelnuts give a wonderful flavour. I think I would have whisked the egg whites till they were stiffer, despite being harder to fold in, because the mixture was a little bit too loose and stayed very moist even when cooked.

salbal

11th Oct, 2016

Made this last night. Used shop bought ground almonds which worked fine. Added pears at the beginning and they didn't sink. Also used a 23cm tin rather than 25cm as in recipe which would lead to a very thin cake I think. My husband and daughter had several helpings! Will definitely be making this again.

manuelastrametz

28th Jul, 2016

5.05

Love it. Absolutely fluffy and moist. Didn't prebake the cake before putting in the pears so yes they sunk in, but I personally don't mind that so much. I can imagine it would work with any kind of fruit and different kinds of nuts.

sargyle

28th Jan, 2016

Can anybody tell me please if the oven temp of 180 fan is correct? I've never seen a fan setting that's higher than the regular oven setting.

lilaclozenge

6th Feb, 2016

180 is for the regular oven, 160 is for the fan oven hth :)

needbe

13th Nov, 2015

5.05

Delicious, light dessert cake. I used ground almonds for convenience, slightly browned in a dry pan, and substituted the brandy for amaretto. The only thing I would question is the size of tin suggested. I used a 23 cm tin, and that was fine. Any larger, and I feel the cake may have been too flat.

mimsy1

9th Oct, 2015

5.05

This was lovely. I used amaretto instead of brandy and raspberries instead of pears and put the raspberries in straight away. They didn't sink and the whole thing was lovely. It was for a dinner party for GF person and 3 non-GF and all enjoyed it. Will definitely be making again. So quick and easy too.

emmaleg

28th Sep, 2015

3.8

I made this with ground almonds, left out the brandy and used honey instead of sugar (the same amount) as I'm trying to go for healthier forms of sugar! I also cut the pear into slices and had no problem with sinking. I felt it only needed 3 pears, not 4. It was a lovely pudding cake, best served warm and with some cream or ice cream. Would definitely make again but I will be trying hazelnuts next time and perhaps raspberries instead of pears.

RachMck14

9th May, 2015

I am making this cake for the second time today. It is delicious. I leave out the pears completely, replace the hazelnuts with ground almonds as others suggest and use a rubber cake mould so the cake pops out easily when baked. Serve with raspberries and ice cream. A total crowd pleaser!

Pages

Anyone tried this without sugar or with something natural like honey, maple or agave? Thank you

katryb

11th May, 2017

5.05

1. Sugar is 'natural'. You know it comes from plants?
2. Agave is generally touted as being good as it is a low GI, but it is high fructose which is more harmful than higher GI of sugar.

maryyoung

12th Nov, 2015

Can this be made a day ahead?

needbe

13th Nov, 2015

5.05

I don't see why not, as long as you warm it up slightly in the oven before serving.

BeckyOP

22nd Dec, 2013

Is it possible to freeze this cake?

lb02252

23rd Mar, 2014

My suggestions for this recipe would be:
1. Use baking powder. There's none in the recipe and my cake was only a couple of centimetres high.
2. Use brandy rather than amaretto. I used Amaretto which made it too almondy (but then I did use ground almonds rather than hazelnuts).

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.